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Wednesday, May 15, 2013

Shredded BBQ Chicken in the Crock Pot

I typically use my crock pot more in the fall and winter than in the spring or summer but honestly, on a beautiful day, who wants to be inside cooking when they could be outside playing? Yesterday I threw together a super easy crock pot dinner definitely suitable for warmer weather. I got my inspiration here but was a little lazy and didn't add the extras... it still turned out delicious!

Ingredients:

1 1/2 - 2 pounds frozen boneless chicken breasts (If yours are thawed, just decrease the cooking time, similar to the original recipe found here. I used 1.8 pounds frozen.)

Add to crock pot, stir, and heat on high for 10 minutes to thicken up the sauce

Shred chicken with fork, stir it back into crock pot and continue cooking on low for 45 minutes

We served ours on buns with coleslaw on top and potato salad on the side!

A couple of other things to note:

There are lots of recipes out there for homemade barbecue sauces you could use for this but I went the easy route and just dumped in what we had. I'm not sure it matters a whole lot but I can definitely tell you from experience that KC Masterpiece does NOT cook up well in a crock pot. The Bull's-Eye tasted just fine.

I keep frozen cubes of turkey broth in the freezer and used two in this recipe. The next time you cook up a chicken or turkey, boil the carcass and save the broth! You can freeze it in ice cube trays and store the frozen cubes in a zip lock bag in your freezer. This is a huge time and money saver! I still have tons left over from our Thanksgiving turkey dinner.